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Brown Rice Quinoa Salad

Quinoa is a new grain for me. I’ve used it a few times, but it has not found its way into my fall-back vernacular. I have to force myself to think about things that aren’t in my normal repertoire, and I am sure glad I thought to play around with this little nugget of goodness. This stuff is a major yoga workout for the mouth. The spoon makes a delivery and the tongue and teeth get a good workout chasing down each little curlique and chewy ball. I can imagine texture people would not want to bother with this one, but I find it quite a lovely little pose. Quinoa eating could become the new workout craze to replace facial plastic surgery. I find it’s particularly helpful in tightening up the neck muscles! Don’t be a slacker through the routine, however or you’ll end up with bits between the teeth!

The wonderful thing about this dish is the lemony queen and mint the king. It’ll deliver a flavorful workout and leave you wanting more!

Ingredients:

2 cups black quinoa, cooked

2 cups brown rice, cooked

1/2 cup fresh mint leaves

1/2 cup fresh basil leaves

2 lemons, juiced

2 tsp. lemon grass, chopped

3 Tbs. olive oil

1 jalapeno

1 inch chunk fresh ginger

2 cloves garlic

salt and pepper to taste

Directions: Cook the two cups of quinoa in three cups water with a pinch of salt. Cook the rice the same way. Once the rice and quinoa are cooked, fluff with a fork and mix together. Allow to cool before you add the remaining ingredients. In a food processor, chop the mint, basil, ginger, garlic, jalapeno, and lemon grass. Mix into the rice and quinoa. Last add the lemon juice, olive oil, salt and pepper. Mix well and let the flavors mingle for a couple of hours before serving.

7 thoughts on “Brown Rice Quinoa Salad”

Love The pic. Dish looks great. The quinoa looks like red quinoa, was it black or red? 2-2 mix seems to work well, we try for 1-3, less quinoa. All can be done in a rice cooker, even if the brown rice takes a bit longer. Quinoa is hard to overcook.

I “found” quinoa a year or two ago and have been in love with it ever since…my husband not so much. Anyway, I recently used up my supply and just yesterday picked up more, but this time bought the black variety you used in this recipe. I’m interested to see if there’s any taste difference as there is most surely a distinct visual difference – beautiful!!

I think there is a taste difference between this stuff and the white version, but not between the red and the black. The brand I’ve been using is the Alter ECO Fair Trade stuff from Bolivia. When I’ve used white, it’s come from the bulk bins – not sure where that comes from. Perhaps flavor changes from location? Your husband must be one of those texture people? My husband (texture guy) liked this salad, however – flavorful!

I think you’re right that there is a bit of a taste difference, with the white version being more mild in my opinion. I used the black I picked up in a salad last night with asparagus, oranges, and dates. Great flavor!

Not sure what is up with my husband, but he’s not a couscous fan either, although he does get along with Israeli better than regular couscous.